I have always loved eating scrambled eggs over a slice of toasted rye bread with a scoop of chunky salsa on top. Perhaps it’s the southwestern girl in me (I am from Arizona) that craves good salsa on scrambled eggs. I remember my mom would cook the fluffiest yellow scrambled eggs. Her trick, after whisking the yolk and whites well together, was to cook the eggs low and slow. Low heat and patiently wait for the eggs to cook while taking a fork to gently break them a part to make them fluffy. Later in life I realized how much I love sunny-side-up and over-easy eggs. The milkiness of a runny egg yolk saturating your plate is wonderful. I love it.
When I lived in Japan I watched a cooking show on TV and was intrigued by this cook’s technique for scrambling eggs. It was NOT low and slow, the eggs were not yellow in the center, but orange, and he used chopsticks! Not my mother’s technique for sure. I decided to take a stab at this faster way of scrambling eggs and it works. Plus, the eggs come out with a perfect combination of fluffiness, cooked whites, and a little runny yolk. I season mine because I like the added flavor. This version also tastes great over a toasted slice of rye bread and a scoop of salsa.
|4 Large Eggs|
|½ teaspoon of Garlic Powder|
|Pinch of Dried Parsley|
|Pinch of Salt and Pepper|
|1 tablespoon of Unsalted Butter|
Using a sauce pan add a tablespoon of butter and let it melt completely on high heat:
- Then lower the heat to medium-high and drop in eggs
- Let the eggs cook for about 10 – 15 seconds before using a pair of chopsticks, or a spoon, to mix the yolks and whites around
- Take the pan off the heat and add the GARLIC POWDER, SALT, PEPPER and DRIED PARSLEY
- Gently mix the eggs and seasonings around
- Serve and enjoy!
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